Inspiration

How do our sensory memories impact how we describe or perceive flavours? Millie Milliken asks four experts from around the world what ingredients they associate with common flavour descriptors

A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the flavourful world of sool

From white and green, to oolong and dark: Taiwanese tea varietals all undergo varying processes to turn them into a finished product which is revered around the world. We dive into five categories to get to know better 

Galangal, turmeric, lemongrass: Bangkok's gastronomic scene is identifiable by its use of local aromatics. We take a closer look at five of its most distinctive herbs and spices

From how producers select final products, to engaging in external factors, and encompassing all of a guest’s senses, Bar Cham manager Hwi Yun has a holistic approach when it comes to understanding flavour

Join Singapore bartenders Jess Hutchinson and Sze Wei Sim in a quest to discover the most interesting tropical fruits of Singapore

To mark the launch of our second Perspectives episode of season two, Monica Berg takes us through the five senses and how we can use them to create better guest experiences Understanding flavour starts with understanding the senses: from what they are and how they work; to why they are so important when creating delicious […]

When it comes to looking beyond the back bar, working seasonally is an undertaking that is becoming more pertinent among the bartending community. Millie Milliken asks bartenders from Australia, Japan and Peru how time and place impact how they work

For the sixth installment of our extracting flavour series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis talks alembic stills, from its origins to creating hydrosols and hydrolats – and how it compares to the rotovap  If you’ve visited distilleries, the most common type of still you’re likely to have come across is the alembic […]

In the fifth instalment of our extracting flavour series, Campari Academy Creative Director Monica Berg explains why fat-washing is her favourite technique and the four ways in which she uses it in drinks

In the fourth instalment of our series on extracting flavour, head distiller and co-founder of Hepple Spirits Company Chris Garden explains how Hepple uses supercritical fluid extraction to extract juniper oil Supercritical fluid extraction is used in many industries, from the fragrance industry through to the pharmaceutical industry. By applying high pressure and temperature to […]

For the third instalment of our series, bartender and co-founder of Idyll Drinks Marcis Dzelzainis weighs up whether the mighty rotovap is worth the investment What is a rotovap? A rotary evaporator, or rotovap for short, is a type of still used to distil organic materials in a solvent, under vacuum, and at low temperature. […]